Description
Discover the perfect Savory Garden Zucchini Casserole recipe! Learn how to create this delicious, veggie-packed dish that’s ideal for family dinners. Click for the recipe!
Ingredients
- 2 medium zucchinis, sliced (about 4 cup (960 ml) s or 600 grams)
- 1 cup (240 ml) shredded cheddar cheese (about 100 grams)
- 1/2 cup (120 ml) grated Parmesan cheese (about 50 grams)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) breadcrumbs (about 120 grams)
- 1/2 cup (120 ml) sour cream (about 120 grams)
- 2 large eggs
- 1 teaspoon (5 ml) salt (about 5 grams)
- 1/2 teaspoon (3 ml) black pepper (about 1 gram)
- 1 tablespoon (15 ml) olive oil (about 15 milliliters)
- 1 teaspoon (5 ml) dried oregano (about 1 gram)
- 1 teaspoon (5 ml) dried basil (about 1 gram)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9×13 inch (23×33 cm) baking dish with olive oil.
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and sauté until soft, about 5 minutes.
- Add minced garlic and cook for 1 more minute.
- In a large bowl, whisk together eggs, sour cream, salt, and black pepper.
- Stir in shredded cheddar cheese and grated Parmesan cheese.
- Add sautéed onions and garlic to the mixture and mix well.
- Add sliced zucchinis to the cheese mixture and combine thoroughly.
- Stir in breadcrumbs, dried oregano, and dried basil until evenly mixed.
- Pour the zucchini mixture into the prepared baking dish.
- Spread the mixture evenly, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, until the top is golden and set.
- Remove from the oven and let cool for 5-10 minutes before serving.
Notes
- Slice zucchinis evenly for consistent cooking and avoid undercookingnUse sharp cheddar for a bolder flavor profilenStir onions and garlic often in olive oil to prevent burning